This Turkish Lentil Soup Will Keep You Warm This Winter | SOUP SEASON

► Become a Patron and support this channel! ❤️

► Andong on Instagram 📷

► Turkish Lentil Soup Recipe
2 Tbsp olive oil
1-2 Tbsp butter, up to you
1 onion, diced
3 cloves of garlic
1 Tbsp tomato paste
1 potato, peeled and diced
200g of any lentils you like, red or yellow lentils are traditional
1l water or stock
salt & pepper to taste
1 tsp dried mint
sprinkle of msg ✨ (optional)
LEMON SLICE!
paprika oil
parsley for garnish
dollop of yoghurt (optional)

► Paprika Oil Recipe
1 cup cooking oil (sunflower is good)
2 Tbsp paprika powder
use any paprika you like, I did 3/4 sweet paprika + 1/4 smoked paprika

► Lazy Turkish-ish Flatbread Recipe 🍞
500g all purpose flour
1 packet (7g) instant yeast
1 tsp salt
1 Tbsp sugar
325g slightly warm water
2 Tbsp olive oil
2 tsp sesame seeds
1 tsp blackseeds (black cumin seeds)

► Twitter 🐦

► Andong on Facebook 📘

Written & Edited by Andong
Camera by Eypee Kaamiño

[phantyr]

I just wanted to give you a few tips here as im a Turkish guy that loves lentil soup a lot; put more pepper and instead of paprika oil melt butter and put in paprika and salt in it. Then pour it on the soup for a nice image. Also i suggest you eating this with white bread (the fluffy one) and if you are really hungry put chunks of fluffy bread in it. Anyways, thank you for reviewing our traditional food and making us proud and happy 😁

[CMB]

Andong, this channel made me, a 40yo Austrian who never experiemented with food outside of classic Austrian, Italian, maybe a little Japanese or "Chinese" like you get here in restaurants, explore the world of flavours. Now I love Ethiopian food, and try every single new "foreign" restaurant I can find. Persian, Malaysian, Russian, Polish, Mexican, Peruvian... I love it! Thank you!!

[melvis]

Maybe not 100% traditional, but a pinch of asafoetida really transforms this to something exceptional. Asafoetida just goes so well with onions and lentils.

[rasaman]

A German man talking English about a Turkish soup wearing a Russian hat. Gotta love this man keep it up

[futuramasimpson]

I love when camera men eat too, I always worry about them😁

[FreijaVanir]

Your soup made me cry today. I have been having trouble getting my one year old to eat anything. She didn't want anything but milk for a few days and I was going crazy. So when she pointed and asked for lentil soup, and had a half a bowl of it, I was so happy my eyes got wet.

[Besternate]

Seeing someone not Turkish enjoying the lentil soup makes me so happy and delighted!!! Also thank you for your love of food dude ^^

[tomoe]

``Welcome to the soup season``, Meanwhile here in south hemisphere, trying to fry an egg in the streets

[VoxPopuli]

My recommendation is our Polish "żurek". In english I believe it's called "sour soup". It's warming, rich and very tasty. Not that sour, but still makes you salivate.

[henrikjohansson]

Chef John with the "old shakea-shakea"

[sparrow]

For my fellow "Berliner" the Imren is located at Müllerstraße 134, 13349 Berlin :)
Amazing kebap and soup!

[jasonvoorhees]

Did you just give it "the ol' SHAKE-A, SHAKE-A!?" Chef John, baby!

[edizoni]

Finnish pea soup ”Hernekeitto” with ham is a weekly tradition. Every Thursday, restaurants (or home) all over Finland serve pea soup for lunch, with oven-baked pancakes for dessert. Find out! 😜

[MarvinsMusik]

Try a "Light Soup" from Ghana! The richest, most savory, spiciest, gingery soup you will ever eat! Please try it

[nakitascheepers]

One of my favourite soups - Tunisian Chorba [the homemade recipe I was taught, with my own additions too]

Chickpeas (soaked overnight, rinsed & drained) - 1 handful
Klafes (celeriac)/ parsley - however much, stalks included
Water - full
Meat - chicken, lamb (optional)

When water is boiling add:
Tomato purée - 1 tbs
Oil (olive) - 1/2 cup
Hot chilli powder - 1 tbs
Caraway & tabel (coriander) mix - 1/2 tbs
Salt - 1/2 tbs
*add optional herbs and spices (thyme, oregano, turmeric, cumin)

Leave to cook till chickpeas are done (alternatively, you can add canned chickpeas towards the end)
Add langues d’oiseaux (orzo) or bulgur wheat (1/4 cup), simmer until it’s cooked then add a bulb of chopped garlic and immediately remove soup from heat

Serve with:
1/4 slice of lemon
*Optional:
1/4-1/3 tin of tuna
Paprika/chilli flakes

[XXXDaeDraug]

Polish/Slavic cuisine has a really interesting soups you should try - like “żurek” (it’s based on a sourdough starter of sorts.)

[physalis]

Traditional Favourite Soup: Pho
"I don´t know if this can be considered Soup" Soup: Tonkatsu Ramen

[shahindaa.]

I tried the Lentil soup. You are the best ❤️
We actually have a quite similar Lentil soup here in Egypt. But instead of the tomato sauce, we add fresh tomatoes cut in wedges and also carrots. And we have a very special thing we add at the end; the Tashah :D it's fried chopped garlic seasoned with coriander powder.

[Miquelodeon]

I'm from Mallorca and we love our soups. We have dozens of really good soups and it's really hard to pick favorites, but if I had to pick my top 4 Mallorcan soups, I'd say, in no particular order:

1. "Sopa d'ametlla", or, in English, almond soup. Very wintery, traditionally made for the dinner of Christmas Eve. You just sweat a little bit of onion and garlic in a pot first and then pour in the richest chichen stock you can make (for this soup my mom will make stock from old rooster, since their meat is not so good to eat, but man, they make good stock) and let a good bunch of almonds boil in it for a long time. Also, throw in salt, pepper, and a little pinch of ground cinammon and nutmeg. Finally just stick blend the whole thing until the almonds make the soup nice and creamy yet light. No need to pass it through a sieve afterwards since you would lose too much of the ground almond goodness and I actually like a little bit of texture. You can finish it with a good glug of single cream for extra creaminess.

2. "Sopa farcida de Nadal", or Christmas stuffed soup. This is also traditionally only eaten for lunch on Christmas day and its a brothy soup made from the same rich, old rooster stock, but flavoured with some saffron. The special thing about it is that, in it, we will cook these snail pasta shells (Italians call them lumaconi, I think) individually stuffed with a mix of minced pork, the cooked meat from the old rooster you we used to make the stock and parsley (you can use an egg to bind the mix if necessary). You can finish the soup with the squeeze of a lemon wedge and eat it with a side of sliced raddish and/or green pepper.

3. "Arròs brut", or dirty rice. It is also a brothy rice soup with loads of chunks in it, whatever you have, really. For meats, traditionally we will use chicken, rabbit, pidgeon, and pork rib chunks, bones in. Snails in their shell are also common. For veggies, peas, green beans, "bloody milk cap" mushrooms and artichokes work great. Just sear the meats in a pot with a bit of olive oil until brown. Take out the browned meats and set them aside. In the same pot, make a little sofrito with finely chopped half onion, garlic and one or two grated, small, ripe tomatoes and let it sweat at low heat for 10 to 15 minutes. Then bring back the meats (and the snails if you have them) into the pot and pour water and aromatics into it (salt, go heavy on the black pepper, pinch of cinammon and nutmeg, a little saffron and a bouquet garni with bayleaf, thyme, oregano and parsley), and let it all simmer for a couple of hours. When the broth is lovely and rich, pour in a couple handfuls of regular rice (they will turn yellow as they cook because of the saffron) and the veggies and let simmer for another 15 or 20 minutes or until the rice is cooked. To eat it, you need to get your hands dirty because you want to eat all the meat from the bones, and therefore the name, dirty rice. Also, you can finish the soup with the squeeze of a lemon wedge and eat it with a side of sliced raddish and/or green pepper.

If would like to use pasta instead of rice, it is also delicious, although then it would be called "Burballes". Typically we will use some sort of flat long pasta broken up into small pieces so that you can slurp them off a spoon (linguine, fetuccini, taglatelle...).

4. "Arròs de peix", or fish rice. It is basically the same thing as arròs brut, although you would use seafood instead of meat and veggies. Traditionally we will use squid and cuttlefish, shirmp or prawns, crab, mussels, clams, and so on. Follow the exact same procedure I explained before and that's it. Although you have to be careful with the cooking time of the shellfish, you don't want to overcook it. Cuttlefish, crab and squid needs to simmer in the fish stock for a long time, otherwise it goes tough. But prawns, mussels and clams just need a few minutes. This means that you sear and brown the prawns (heads and all) before making the sofrito so that all the goodness stays in the pot and then set them aside until the rice is almost cooked. For the clams and mussels, you can steam them until open on the side with a little glug of white wine, add all their cooking juices to the sofrito and set them aside until the end too. Use a good fish stock instead of water for even better flavour. The rest is all the same.

Phew! That was a long message! ^_^
I hope this inspires you to give Mallorcan food a try, you will not be disappointed, I can guarantee you. I'd love to see your take on these fantastic soups I grew up eating. Drop me a pm if you want to give it a go and you need any help. I'll be very happy to lend a hand.

And keep up the good work!

[justa]

Hungarian gulyás(goulash). Perfect comfort food for winter.